Email to Cat      

Jalapeño Mayo

Source of Recipe

From "Emeril's Kicked-Up Sandwiches" by Emeril Lagasse


Recipe Introduction

"Keep this in the fridge to wake up your old standby roast beef or turkey and cheese sandwich, or use it with fried seafood, such as the oyster po'boy."

List of Ingredients

â—¦ 1 large egg, at room temperature
â—¦ 1 large egg yolk, at room temperature
â—¦ 2 tablespoons chopped fresh cilantro leaves (optional)
â—¦ 1 tablespoon freshly squeezed lemon juice
â—¦ 1 teaspoon minced garlic
â—¦ ½ teaspoon Dijon mustard
â—¦ 2 to 3 jalapeños, stemmed, seeded, and chopped
â—¦ 1 cup vegetable oil
â—¦ ¾ teaspoon salt
â—¦ Freshly ground black pepper or cayenne pepper, to taste


Recipe

In a food processor or a blender, combine the egg, egg yolk, cilantro (if using), lemon juice, garlic, mustard, and jalapeños, and process until smooth. With the motor still running, add the oil in a thin stream until a thick emulsion is formed. Add the salt and pepper, and transfer the mayonnaise to a nonreactive container.

Use immediately, or cover and refrigerate for up to 3 days.

Makes 1 ½ cups